Chicken Tikka Masala

by Maya Lindqvist

6 servings

Chicken Tikka

• 700 gboneless chicken thighs (or breasts)
• 125 gGreek yogurt or hung curd
• ≈ 1 to 2.5 gKashmiri chili powder
• 2 ggaram masala
• ≈ 0.8 gground turmeric
• ≈ 2 gground coriander
• ≈ 1 gground cumin
• ≈ 3 gsalt
• ≈ 15 glemon juice
• ≈ 1.5 gkasuri methi
• ≈ 18 gginger garlic paste
• ≈ 14 gmustard oil or neutral oil

Tikka Masala Sauce

• ≈ 41 gneutral oil or ghee
• 180 gonions (1 large or 2 medium)
• ≈ 6 gsalt
• ≈ 18 gginger garlic paste
• ≈ 4 ggreen chili
• ≈ 1 to 2.5 gKashmiri chili powder
• ≈ 5.5 gground coriander
• 4 ggaram masala
• ≈ 2 to 3 gground cumin
• 450 gripe tomatoes, pureed or finely chopped
• ≈ 235 ghot water

Finishing

• ≈ 4 to 8.5 gsugar
• ≈ 120 gheavy or whipping cream
• ≈ 0.8 to 1.5 gkasuri methi
• ≈ 45 gcream, to garnish
• ≈ 3 gcoriander leaves